Preparation time: 30 minutes
Peel the avocados and remove the pit. Cut into small pieces. Cut the chili pepper in half and remove the seeds. Mash the avocados, chili peppers and buttermilk with the lime peel and the peeled, minced ginger slices; gradually add the lime juice. Add the basil leaves and season to taste with salt, pepper and honey.
Serve with LAND-LEBEN croutons and a sprig of basil.
The soup should be ice cold and served immediately. It will lose its color if left to stand.